Chapssaltteok with Red Bean
Ingredients
- 200 gRed bean (dried, soaked overnight)
- 150 gWhite sugar (divided)
- 250 gRice flour (sifted)
- 300 mlMineral water
- 1 pinchFleur de sel
- 50 gCorn starch (for dusting)
- 250 gGlutinous rice flour (sifted)
Method
An elastic, matte rice dough hiding a dense red bean center. The texture is firm at first bite then melting, with a thin film of starch that crinkles under the fingers.
- 1
In a saucepan, cover the red beans with mineral water. Bring to a boil, then lower the heat. Simmer until the beans crush easily between two fingers. Drain, then return to the saucepan with 100g of white sugar. Mash everything with a fork until you get a thick paste that pulls away from the sides.
- 2
Mix the glutinous rice flour, 50g of white sugar, and a pinch of sea salt in a bowl. Gradually pour in the mineral water while whisking. The texture should be smooth, without any lumps, and coat the spoon.
- 3
Cover the bowl and steam or microwave in 2-minute intervals. Between each session, work the dough vigorously with a spatula. It is ready when it becomes translucent, shiny, and offers strong elastic resistance.
- 4
Generously dust your work surface with cornstarch. Place the hot dough. Divide it into portions. Flatten each piece, place a ball of filling in the center, and close by pinching the edges to seal. Roll between your hands to smooth the surface.
Frequently asked questions
How do you get this dish right?
- Work the dough while it's hot; once cooled, it loses its flexibility and becomes impossible to seal.
- Don't skimp on the cornstarch on your hands; the dough is extremely sticky.
How long does this dish keep?
Consume the same day to maintain softness. Otherwise, wrap individually in cling film.
